Raspberry-Filled Cake

Name: Raspberry-Filled Cake
Ingredients: 1/4 cup butter, softened; 1/2 cup sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1 cup cake flour; 1-1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/3 cup whole milk; 2 cups fresh raspberries, divided; 1 tablespoon sugar; 2-1/2 teaspoons cornstarch; 1 teaspoon lemon juice; 1/8 teaspoon vanilla extract; 1/4 cup sour cream; 1 cup whipped topping; Additional raspberries, optional

16 ingredients

5 steps

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup whole milk
2 cups fresh raspberries, divided
1 tablespoon sugar
2-1/2 teaspoons cornstarch
1 teaspoon lemon juice
1/8 teaspoon vanilla extract
1/4 cup sour cream
1 cup whipped topping
Additional raspberries, optional

Directions

1

In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
2

Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely.
3

Meanwhile, for filling, heat 1 cup raspberries in microwave for 30 seconds, then mash and measure 1/4 cup juice. Discard seeds.
4

In a small saucepan, combine sugar and cornstarch; gradually add raspberry juice. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in lemon juice and vanilla; cool.
5

In a bowl, combine sour cream and whipped topping. Fold in cooled raspberry mixture and remaining berries. Cut cake widthwise in half. Place one layer on a serving plate. Spread with half of the filling. Top with remaining layer and filling. Garnish with additional berries if desired. Store in the refrigerator.